February 27, 2013

..Kale Soup

Here's the deal with this recipe post. It's still freezing here in DC, I have mucho el-bees to drop before the warm weather commences, and I thoroughly enjoy Sunday cooking in all it's cozy ritualistic glory. Enter this amazeballs Kale soup recipe (which is also Paleo for all you crazy kids out there - oh hey!). Delicious, nutritious (rings in at only 173 cals per serving y'all) and a perfect time saver when you make a big Sunday pot and get to have quick homemade dinners all week. DO IT! You know you want to.

1. Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side. Remove sausages to a cutting board to cool, reserving sausage drippings in the pot.

2. Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes. Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

3. Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir. Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes. Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup. Simmer together another 5 minutes.

Mmm that looks really good! I'm obsessed with the Olive Garden Zuppa Tuscana soup and have made it at home a few times, it looks pretty similar except with potato and added half-and-half, but now that I have to cut dairy from my diet, I think this would be a good substitute. And potato-free is even better. :)